Vegan Green Bean Casserole

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Pan filled with our vegan Green Bean Casserole recipe

Friends, it’s that time of year to make something cozy and nostalgic and eat one too many servings. For me, that’s green bean casserole – a dish my mom used to make all the time for my sister and me growing up.

It’s simple, creamy, savory and healthy because there’s veggies, right? I suspect this was one of those dishes that my mom used to sneak more greens into our diets, despite our suspicion of all things salad-like. But who can resist anything baked in a creamy sauce and topped with crispy fried onions?

My mother was (is) a smart lady.

Fresh green beans for making our Vegan Green Bean Casserole recipe
Colander with freshly washed and trimmed green beans

I’ve been wanting to make a vegan version of this childhood classic for a while now, and the holiday season finally prompted me to do so.

Vegan Crispy Fried Onions for making a homemade Green Bean Casserole

I’m happy to report that my attempt was a huge success and yielded a seriously delicious result. Bonus? It’s simple – just 10 ingredients and about 30 minutes from start to finish. Plus, once the green beans are boiled, it all happens in one pan! That’s my kind of side dish.

Using a wooden spoon to stir together our Easy Green Bean Casserole recipe
Freshly cooked creamy Vegan Green Bean Casserole
Delicious Vegan Green Bean Casserole in a skillet

The magic happens when the crispy fried onions come on the scene – crunchy, salty, and indulgent. You can make the onions from scratch, but Trader Joe’s has some that just happen to be vegan-friendly. This saves time and hassle and is totally worth it in my opinion. Look at that crunch!

I think you guys are going to love this dish. It’s

Simple
Savory
Loaded with veggies
Completely from scratch
Crunchy
Creamy
Comforting
& Perfect for the holidays

Using a spoon to scoop Vegan Green Bean Casserole onto serving plates
Plate of the Easiest Green Bean Casserole recipe
Plate of our creamy and delicious Vegan Green Bean Casserole recipe

If you try this dish, let us know! Take a picture of your holiday spread and tag it @minimalistbaker on Instagram so we can see. Cheers!

Vegan Green Bean Casserole

10-ingredient, 30-minute green bean casserole from scratch! Creamy, flavorful, delicious, and entirely vegan. Perfect for the holidays and beyond.
Author Minimalist Baker
Print
Plate of Creamy Vegan Green Bean Casserole topped with crispy onions
4.96 from 232 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Course Side
Cuisine Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

  • 1 pound green beans (rinsed, trimmed and cut in half)
  • Sea salt and black pepper
  • 2 Tbsp vegan butter or olive oil
  • 1 medium shallot (minced)
  • 2 cloves garlic (minced)
  • 1 cup finely chopped mushrooms (button, baby bella, or cremini)
  • 2 Tbsp all-purpose flour*
  • 3/4 cup vegetable broth (DIY or store-bought)
  • 1 cup unsweetened plain almond milk
  • 1 ½ cups crispy fried onions (divided // I love Trader’s Brand – check ingredients to ensure vegan friendly)

Instructions

  • Preheat oven to 400 degrees F (204 C). Bring a large pot of water to a boil and salt well – it will help season the green beans. Add green beans and cook for 5 minutes, then drain and place in an ice water bath to stop cooking. Drain and set aside.
  • In the meantime, start preparing sauce. In a large oven-safe skillet over medium heat, add vegan butter or olive oil and shallots and garlic. Season with salt and pepper and stir. Cook for 2-3 minutes, then add mushrooms and season with a bit more salt and pepper. Cook for 3-4 minutes more or until lightly browned.
  • Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, then slowly add in veggie stock, whisking to incorporate.
  • Add almond milk next and whisk to stir again. Season with a touch more salt and pepper and bring to a simmer, then reduce heat to low to thicken. Cook for 5-7 minutes more, or until thick and bubbly. Taste and adjust seasonings as needed.
  • Remove from heat and add 1/3 of the fried onions (1/2 cup as original recipe is written // adjust if altering batch size) and all of the cooked green beans. Toss to coat well, and top with remaining fried onions.
  • Bake for 15 minutes, or until warmed through and bubbly and slightly browned on top. Serve immediately (handle pan carefully).
  • Leftovers store well in the fridge for up to a few days.

Video

Notes

*Fresh green beans are strongly preferred in this recipe, but in a pinch you can use frozen or canned. Drain them well and bake for less time.
*This recipe works well replacing the all-purpose flour 1:1 with our Minimalist Baker Gluten-Free Flour Blend.
*Adapted from Alton Brown
*Nutrition information is a rough estimate.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 273 Carbohydrates: 24 g Protein: 6 g Fat: 19 g Saturated Fat: 7.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 406 mg Fiber: 6 g Sugar: 6.3 g

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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Stacey! Frozen beans will work well, you’ll make it the same, just let them thaw and drain slightly before adding, skip the blanching in step 1, and bake a bit longer as needed until hot and bubbly. Hope that helps!

  1. Lani says

    I make this every year and love it, but I’m finally making it for more people. So, I’m wondering – if I double the recipe do I double every ingredient, and will it still turn out the same?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lani, Yes, we’d say double every ingredient, but other readers have reported not having as much success with a double batch. Mushrooms do best if they have plenty of room, so if you try it, we’d suggest using the largest skillet you have, or working in batches! The sauce will also take longer to thicken. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carianne! The flour can be substituted for gluten free flour or cornstarch, to make this gluten free! We have also had luck finding gluten-free fried onions at Whole Foods around this time of year!

  2. Tina lamonica says

    I can’t use mushrooms because a family member is allergic…can I use something else that will still make it taste good. Please let me know. Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Suzanne! In place of the all-purpose flour here, something like cornstarch would make a great substitute. Our DIY Gluten-Free Flour would also work, as should any store bought gluten free blend. Hope this helps!

  3. Ashley P says

    This recipe is super easy and freaking fantastic!! Thank you!! That being said, I would add a teeny bit of organic soy sauce for an umami bump.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Ashley! Thank you for the lovely review and sharing that great addition! xo

  4. Michaela says

    I made this dish about three years ago. Ever since then, my family has asked me to make this every year for Thanksgiving and Christmas.

  5. Sara says

    This has become a staple holiday dish for my family! I bring it to every holiday get-together and even the non-vegans love it! I’ve passed the recipe along to several family members and everyone is always super impressed with it. I crave this every year as soon as the leaves begin to change. Thank you for providing such an incredible recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoy it, Sara! Thank you for your kind words and lovely review! xoxo

  6. Natasha says

    Made this tonight and it was super good! Creamy, fresh and crunchy! Didn’t have mushrooms so I skipped them. I used leek instead of shallots and soy milk instead of almond and it turned out great!

  7. Jerry says

    This was very good, thank you! The green beans were tender and we scooped some of the sauce over each portion.

  8. Hagar says

    Didn’t have shallots, so I used just a bit of onion, and replaced the almond milk and flour with vegan heavy cream (https://silk.com/plant-based-products/creamer/dairy-free-heavy-whipping-cream-alternative/). I also cooked the green beans for 2x the time since I prefer them softer and found them still a bit too crunchy for my liking after the time done.

    I made it another time, using onions, and almond milk + cornstarch to thicken it instead of flour and my nonvegan family totally loved it too.

    I think it was totally delicious!! Indulgent while still being filled with veggies, and a great dish I’d bring to a potluck.

  9. Fran says

    So I’m English, and green bean casserole just isn’t a thing here (I have no idea why!). Made this for my American boyfriend on thanksgiving last year and I have absolutely fallen in love with it! Been craving it all week so I’m doing it as a side with bangers and mash tonight. Just delicious, thank you so much! 😊

  10. Rizia says

    My husband and son Loved it ! I was on a 3 day juice fast so couldn’t try :( but they both gave it 5 stars . Will have to make it again this weekend ! Thank you for sharing

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad they both enjoyed it! We hope you get to try it sometime too =) Thanks for the lovely review, Rizia!

  11. Leah says

    Amazing! Added a little bit of cashew cream to use it up which added to the creaminess nicely. Chopped the mushrooms tiny to appease the haters and no one even noticed them. Will definitely make again!

  12. O Dyson says

    I made this for Christmas dinner and thought it was delicious! I tweaked it a bit to use ingredients I had on hand and it turned out great!

  13. cindy says

    Tastes just like the cow’s milk version! Only better. Being the only vegan I bring my own food to family gatherings. For some reason the others don’t know how to prepare a dish without including animals. Actually some of them just don’t care as long as they can pay someone else to do their dirty work. Either way, green bean casserole is a favorite of my mom’s and she makes it for every holiday so I guarantee she will enjoy this tomorrow. It’s a wonderful side that complements just about any main dish.

    • Chelsea says

      Wow. I found this to use for Thanksgiving and, by popular demand, I just used it again last night for Christmas Eve dinner. I’ve been collecting all the vegan recipes I like for a few years now, and this is without a doubt the best one and my favorite!

  14. Cindy says

    I have made this the last 4 holidays so my vegan brother has a dish to eat. The whole family loves it. It is easy to make and tastes great!!

  15. Charlene says

    Ive made this before and it was amazing! In the past I used fresh green beans however this year I want to use frozen. How would I do so? Do I cook them first or do I add them to the dish frozen? Thanks for your advice!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Charlene, You’ll make it the same, just let them thaw slightly before adding, skip the blanching in step 1, and bake a bit longer as needed until hot and bubbly. Hope that helps!

  16. Erin says

    Delicious! My spouse had never had green bean casserole and I’d never made one—this was lovely. Used soy milk because that’s what I had. Mincing the scallion made my eyes water like mad so might finely chop next time. I’m sure we will come back to this!

    • Alayna says

      Awesome! I’m going to try this for Christmas this week. Tip for the shallots (and onions, etc) hold an unlit match between your teeth while you’re cooking. Instant fix!

  17. Rima says

    Made this for dinner tonight. Pretty much followed the recipe, added extra mushrooms and didn’t have a shallot so I doubled the garlic and added green onion. It was so good! Cooked in a 10in iron skillet. Definitely recommend and will make again. Those fired onions from TJ make it so easy.

  18. Steph says

    My non vegan friends said it tasted indistinguishable from the non vegan version. They loved it! Made it for Thanksgiving and again last night because it’s THAT good!

      • Sarah says

        Made this for Christmas. Everyone liked it, and I used chickpea flour because my sister is gluten free. I also used ripple milk instead of almond and that worked well.

  19. Alexa says

    I made this vegan green bean casserole for 10 of my family members who are not vegan and everyone loved it! I made it up the night before Thanksgiving and waited to add the onions and to bake until Thanksgiving which made it so simple. I used soy milk rather than almond milk to make it nut free. It tasted. amazing and highly recommend this recipe.

  20. Carla says

    Super! I did it for Thanksgiving 2020 and it was a hit! Very Simple, just follow all the steps. I put a little bit more dry onions while cooking… Shhhh…….

    Definitely. Will do it again! =)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Carla. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  21. L Donley says

    Seriously the best green bean casserole ever! The beans were still bright green and the perfect texture. This healthy, fresh version is a million times better than that canned mushroom soup version from childhood. Way to go Dana, you never disappoint!

  22. Kath says

    This was seriously amazing!!!! It is so filling and similtaneously decadent and healthy at the same time. Cannot wait to make it again, even during not thanksgiving time! Thanks for this awesome recipe.

      • Sara says

        I found this recipe a few years ago to accommodate a vegan cousin & lactose intolerant Dad so they’d have a dish they could both definitely eat at Thanksgiving and Christmas. The rest of my family is SUPER RIDICULOUSLY PICKY and scoffs at anything remotely healthy but even they eat this without complaint! That is a huge win, so thank you for this recipe! Although, I did have some issues getting it to thicken tonight! 🤔

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We’re so glad you and your family enjoy it, Sara! Thank you for sharing! Did you make a larger batch by chance? That would cause the sauce to take longer to thicken.

  23. Larissa says

    I made this yesterday and loved it. Green bean casserole is my absolute favorite side for the holidays and I’ve been trying different recipes over the years since I went vegan, so far this is the best.

  24. KG says

    Fantastic! I have been making your vegan green bean casserole for the past few Thanksgivings and it’s always a winner! Easy to make, so flavorful, and never any leftovers!! I need to start doubling the batch! Thank you for your amazing recipes!

  25. alaina says

    This was so delicious! I made this yesterday for thanksgiving and my family loved it. They even said it tasted better than traditional green bean casserole and that’s a huge compliment coming from them. They were very impressed. I can’t wait to make this again! 😍

    • Jessica says

      I’ve made this dish several times, I leave out the shallot cause I’m lazy and it always comes out sooo good. Husband is always complaining that it’s not enough so I’m going to try doubling the recipe this Christmas and using a 13×9. If I run into any problems I’ll update my comment, but I’m sure I won’t!

  26. Debbie says

    So good! My husband told me that his least favorite dish at Thanksgiving is green bean casserole. Well, he just hadn’t had the right recipe because he LOVED this and said this was his favorite dish this year. My 6 year old came back for four servings. Delicious!

  27. DJ says

    Delicious recipe that pleased everyone, including non-vegans. Used 8 ounce package whole baby bellas. Sliced about 2/3 and chopped remaining. Used oat milk. Fantastic dish and will be in our future holiday menus. Thank you!

  28. Riki says

    This green bean casserole is absolutely as good as or better than the usual canned-soup recipe, and even my very picky husband loves it. My only comment is to make sure your green beans are your desired softness BEFORE mixing everything together. Also, the almond milk gravy wouldn’t thicken and I had to use extra flour. I baked mine 30 minutes with foil over the top after the first 10 minutes.
    My whole family loves this stuff. I’m allergic to cow milk, and my brother is a vegan.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoy it! Thanks so much for sharing your experience and tips, Riki!

  29. April says

    Made these tonight for thanksgiving. I don’t think I blanched the beans long enough, but other then that they were loved by everyone who ate them. easy to make ahead of time and pop in the oven thanksgiving day. And the onions on top were amazing.

      • Natasha says

        I prefer playing outside with the kids or shoveling snow rather than in the kitchen cooking for Thanksgiving,,, my husband and I have been vegan wannabes for decades and Thanksgiving with the kids/g-kids has often stressed me since they are carnivores. This recipe was such a hit that They have committed me to make it every time we gather – which terrifies and elates me at the same time😊 Thank you for sharing this simple recipe,,🙏

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We’re so glad you and your family enjoyed it, Natasha! Thanks so much for the lovely review!

  30. Jared says

    I doubled the recipe in a cast iron. I felt like the green beans could have been cooked longer. I thought they’d get less stiff during the bake, but I guess that’s just a bias I’ve had from the canned versions I had in my childhood. The cast iron cooked everything faster, so I had to speed up the cook times on the stove, but I browned everything. It was a lil thin, so I doubled the flour. The taste was phenomenal though! I’m saving this to the family cookbook.

  31. Kendra says

    I made this for the second time this year and thought it was good. Nothing too decadent or rich which is a positive in my opinion since so many thanksgiving dishes can be quite butter/cheese laden. It was simple and easy to make. I used frozen green beans for convenience

  32. Hannah Meuse says

    Made this recipe exactly as is for my first fully vegan Thanksgiving. It was so incredibly delicious. Just perfect. Best green bean casserole I have ever had and I just couldn’t stop eating it. I highly recommend. I will be making this every year and many times in between. Thank you for the recipe!

  33. Erika says

    This has been a holiday family favorite 2 years running now, for us vegans and the non-vegans alike! So delicious! :)

  34. Mary says

    Wonderful The casserole was as good as other kind. Served at thanksgiving dinner. My meat eater could not taste any difference. Make again just as a side dish or a small meal for myself

  35. Amber says

    My mother is famous for her green bean casserole and she said this was delish! It was a huge hit with my non vegan family. I’ll absolutely make this dish again.

  36. Cory says

    So good! I used gluten free flour and homemade fried onions. I don’t usually rate recipes, but I’m so impressed with this one!! It was the highlight of this Thanksgiving meal!

  37. Frank says

    Just made this recipe and it is very delicious and easy to make! Very rich and satisfying; it goes in my “keeper” folder for the kitchen!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Frank. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  38. Grace says

    Such a beautiful recipe! This is a keeper for sure. My favorite part of all had to be when I went to go print the recipe, there was an option to change the serving size and it automatically adjusted the recipe to the correct amount of ingredients! GENUIS! I LOVE IT!

  39. Gianna says

    Just made this for Thanksgiving and WOW! This is my first Thanksgiving vegan and I thought I was going to miss out on my favorite dish, well this taste just like my moms recipe. Thank you for sharing your recipe it is amazing!

  40. Barb Wachholz says

    I made this for our Thanksgiving Eve dinner yesterday and it was a huge hit for the vegans and even the non vegans in our family! I love the healthier twist to this and it was not too discernible to the original old fashioned recipe we have all made for years. I give this a definite 5 stars!!

  41. Kate says

    I love this recipe and have made it several times. I even just make the sauce as a “cream of mushroom soup” alternative in other recipes. It’s the best in my chickpea pot pie! 😋

  42. Nikki says

    Happy Thanksgiving Eve 😁 I am using a skillet and then transferring to aluminum 13×9 pan to bake it. Does the cook time change? Thank you for your help 🙏🏻

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That should work fine. But a 13×9 will make this much thinner so possibly bake for slightly less time.

  43. Natasha Ivanov says

    I tripled this recipe to feed 10-12 people and had so much left over.
    I gave it 4 stars bc I really felt like the flavor was lacking. I followed directions to a T, & tested it thoughout but kept feeling like something was missing. Maybe I should have sauteed the mushrooms longer to develop more flavor, or could have used different mushrooms. Anyway, I had to jazz it up with nutmeg and thyme bc it just wasn’t there. Maybe carmelized onions would be better? Or a variety of mushroom and not just baby bell.
    Oh well, it’s perfectly crunchy and I look forward to playing around with it next time.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing! Perhaps in tripling the recipe it just needed a bit more salt? Flavor pungency and salt content varies greatly with vegetable broth. Caramelizing onions would definitely add more flavor. Thanks for your thoughtful review, Natasha!

  44. Amy says

    I am so excited to try this recipe! It looks amazing, and I am excited to cook it with my family! I only have a nonstick skillet, which I don’t think is oven-safe. If I transfer the casserole to a class baking dish before putting it in the oven, how should I adjust the baking time?

      • Amy says

        The casserole turned out great! I actually found a nonstick skillet I could use, so I didn’t need to move it to a glass dish! I left out the mushrooms because my friend isn’t a fan of them, but I followed the recipe exactly otherwise (and topped the casserole with plenty of fried onions…) and it was delicious. My friends loved it! Thank you for the recipe!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You’ll make it the same, just let them thaw slightly before adding and bake a bit longer as needed until hot and bubbly.

  45. Jackie says

    I made this last week and I loved this recipe!

    I want to make it again for Thanksgiving. Can I make this recipe 2 days in advance? How would you recommend I prep it so that it tastes as fresh as possible on Thanksgiving?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say prep up until baking (leave the crispy onions off), cover and refrigerate. Then bake as instructed!

  46. Ha Luong says

    Thank you so much for sharing the recipe!! I’ve been using this for 2 years, and honestly, I prefer this over the traditional recipe.

  47. MEG says

    I’ve got a nut allergy attending dinner and am having a hard time finding UNSWEETENED milk substitutes (not almond). Will unflavored rice milk work even if the box does not specify “unsweetened?” Are they naturally sweetened unless otherwise noted – I can’t find any info online. Thanks!

  48. Amber says

    This looks divine! I have a recently developed mushroom allergy but I LOVE the taste of mushrooms from before when I could eat them. Do you have a suggestion of something to sub them out with in this recipe, or should I just leave them out all together? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amber, we’d say probably just omit. Another reader did mention cream of celery as an alternative, but we can’t guarantee results!

  49. Elizabeth says

    Looks amazing! What would you recommend instead of almond milk we have a nut allergy? Oat? Soy? Is one better than the other?

  50. Melissa C says

    Wow! Just wow. I made this tonight and it was incredible. Ever since I saw this recipe I’ve been dying to try it and it did not disappoint. Tastes not just like the “real thing” but even better. Even my kids ate it! I used haricot vert and GF flour and worked perfectly. Thanks so much for sharing this!

  51. Caylin says

    Hi! I’m thinking of making this for Thanksgiving this year but my boyfriend’s parents don’t like onions. Do you have any suggestions for something crunchy that I could put on top instead of the crispy onions?

  52. Jodi says

    Sounds delicious! Do you think it would be possible to make a tray of this up to the point where you pop it into the oven and instead pop it into the oven. I am looking for Thanksgiving side dishes that I can prep ahead of time easily since I work on Thanksgiving morning and my husband and 15 year old daughter will be in charge of Holiday Eats!

    • Erin says

      Hi, Jodi! I’ve been using this recipe every holiday for the past few years, and I’m happy to confirm that it can indeed be made the day before! I like to add the onion topping right before baking for maximum crunch. It comes out beautifully every time. :)

  53. Julie says

    Getting ready to make this for the 3rd year in a row. When I asked family for holiday dish ideas this was immediately requested. We love this. I’ve made it both with fresh beans and canned. I prefer canned for times sake the fresh takes longer to make but both are good. I also use Gluten Free Fried Onions and Gluten Free All Purpose Flour so this is completely Vegan and Gluten Free. My family loves mushrooms, I do not care for them at all but I just mince them up really fine so then I don’t notice them at all in the recipe. I was never a fan of this growing up due to the mushroom soup but this recipe is scrumptious. I also make it the day before if I can. I just make it except for baking put it in the fridge without the onions on top. Then the next day I bake it and put onions on top at the end of bake time. Works great. I tried Tripling the recipe last year because my family just attacks it but it took forever to get it to thicken so I’m going back to doubling it this year. This recipe always gets made for Thanksgiving and Christmas. Thank you for such a yummy vegan recipe.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So great! Thanks for sharing, Julie!! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  54. Veronica says

    Hi! My family and I really don’t enjoy the flavor of mushrooms and like to leave them out of recipes. Do you think this casserole would be ok without the mushrooms? Or do you have a suggested substitute? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We would recommend fresh, if possible as frozen tend to not have as much flavor. But if you use frozen, we would say skip the blanching step (step 1) as frozen are already blanched. Let us know if you give it a try!

    • Kanuri says

      I used fresh whole green beans and I also used Chobani extra creamy oat milk and it turned out awesome for us. My kids even ate it and there were no leftovers.

  55. Alexyss says

    OMG just made this tonight. So good!!! My husband & father-in-law also loved it!!!! Great recipe & super simple to make! Amazinggggg thank you!

  56. Heather says

    I was a huge green bean casserole fan before going vegan, and always begged my Aunt to make hers for me on Christmas, Thanksgiving and Easter. So I was so happy to find this recipe that 100% captured the flavor and texture of the original! The only thing I’ll change next time is the length of time I parboil the green beans, 5 mins, even with the ice water bath made them a little softer than I personally like. Other than that, this is a winner!!

  57. Chris says

    Last minute on Easter, I realized I did not have cream of mushroom soup to make green bean casserole the traditional way. I don’t like using it anyhow as I’m vegetarian, almost plant based, and the brands I’ve found have GMO’S. I figured a vegan version would be complicated and include soaking cashews overnight and a food processor. I am thrilled to say this recipe required none of that, was easy, tasted amazing, and I will be making it at every holiday meal from here on out! I did use a can of green beans, drained, it’s what I had, and omitted the mushrooms.

  58. Simone says

    At Thanksgiving dinner the hostess asked I bring vegan bean casserole. I’m not vegan. I had a feeling of dread at the prospect of eating a vegan meal. I researched and found this recipe. Was easy enough though I am an accomplished cook. I went by all the instructions and did not deviate. It was absolutely delicious. Would not change anything. My compliments to the creator. Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Simone. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  59. TW Cejka says

    We had two pounds of fresh green beans. What to make? I made this for dinner tonight. My husband said it’s the best green bean casserole he ever had. That is saying A LOT. He is a very picky eater. :) It was wonderful. Thank you!

  60. Jenny Hill says

    This recipe is delicious! I added 1/2 cup of nutritional yeast after thickening the rue with almond milk to give it a cheesy favor. Worked well.

      • Danielle Stearman says

        How did it turn out? I ‘m allergic to almonds, dairy and coconut so I’ve been searching the comments. Hoping!!! That someone had tried this with a substitute and it turned out. How was it?

          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

            Lovely! Thanks for sharing, Melissa! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

    • Jenn says

      This was going to be my question, I buy oat milk so it would be what I had on hand, did it come out okay and what kind of oat milk?

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        I haven’t tried this with oat milk, but I’d almost think store-bought may be better? Let us know if you try!

  61. Hillary says

    I made a double batch for Thanksgiving and my family loved it. I am making it again for Christmas Day as per their request to have it again. The only downside on a double batch was that it took a lot longer to thicken the sauce.

  62. Marilyn G says

    I wanted to make a dish that my vegan friends could enjoy for a potluck. Since I don’t live in the city I didn’t have access to get the fried onions, so I bought some slivered almonds and seasoned them with smoked paprika as well as other good spices and roasted them myself with coconut oil. I used them in place of the onion part. They added a marvelous crunch and delicious flavor. I added some awesome herbs to the mushroom onion mixture as well, thyme, oregano, and a french mix. Also, I accidentally got an almond milk that was marked original rather than unsweetened & realized it had some sugar in it so I cut that sweetness with some cranberry balsamic vinegar and that really did work out fine. I’ve been eating the leftovers mixed with mashed potatoes and must admit that I’m sprinkling grated cheese and chopped green onions on top. So good! Thanks for your recipe!

  63. Cindy says

    Excellent recipe! I made this for thanksgiving and everyone loved it. Making again today for Christmas Eve dinner and substituted oat milk for almond milk and it tastes great!

  64. Cassye says

    Had a bit of this at a holiday dinner and it was delicious! Wondering if anyone has tried this recipe without the vegan butter/oil. I can’t do oil of any kind so wondering if I could leave it out or find a substitute of some kind.

  65. Victoria Glomb says

    This is the second year I’ve made these for Thanksgiving and Christmas and it is sooo good! I didn’t sub anything.

  66. lfisgd746 says

    I made this recipe for a Christmas dinner of 15 (I’m the only vegan) and they all loved it! Great flavor! I could see making just the sauce as a gravy. It was a hit, so good!

      • Wanda says

        The oatmilk worked great. These were super delicious addition to my Christmas eve feast! In step 3, I made the roux / gravy in a separate pan and then combined with the veggies to avoid the flour clumping around veggies.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Colleen, Fresh provide best flavor. But if subbing canned, just drain them and add to the sauce! It depends on the can size, but probably two 14-ounce cans (about 3-4 cups). Let us know how it goes!

  67. Natalie says

    Very tasty! Definitely tastes best on day 1, when it is most crispy. It was a little liquidy for me though. The flour wasn’t enough to thicken it so I had to add a tablespoon of cornstarch to make it gel a bit.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Natalie! You can try with less veggie broth or almond milk next time for a thicker consistency. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cece, we would recommend fresh, if possible as frozen tend to not have as much flavor. But if you use frozen, we would say skip the blanching step (step 1) as frozen are already blanched. Let us know if you give it a try!

  68. Cam Brand says

    This was killer. A definite keeper.

    My addition – 1 cup of white quinoa cooked and laid across the bottom of a rectangular casserole dish. Then transferred the contents from the recipe (as followed exactly) on top of the quinoa before putting in oven.

  69. Allison says

    I make this recipe every Thanksgiving, Christmas, and any time I’m craving green bean casserole! It is amazing! I have even just made the sauce portion as a vegan gravy for the mashed potato recipe! It’s a crowd pleaser. Every. Single. Time.

  70. Heather in NYC says

    This was fantastic! Sort of crunchy and creamy at the same time. Note I did not add any mushrooms as I am a vegan who will not touch mushrooms (unusual but true). I will make this for Christmas too! I used a good quality crispy fried onions that I found at Whole Foods.

  71. Kyle Zona says

    Hi, I’d just like to say I made this last year and I’ve been dreaming about having it again this year. Thank you for this recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kyle. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  72. Genae says

    I have made this every year for the past 3 years (Thanksgiving and Christmas). This recipe is consistently good and so so easy to make. This year, we invited my (non-vegan) boss to Thanksgiving. She LOVED this and had seconds. I even packed some up for her to take home! On Monday, she had told the whole office about it.

  73. Rachel says

    Great recipe! First time making this classic and was pleased to try a vegan recipe. Turned out great and I will defo return to it. Thanks!

  74. Lindsey says

    Made this for Thanksgiving yesterday and it was approved by veg and non-veg family members alike! I might eat the mushroom sauce component as a mushroom bisque sometime, it was so tasty. The casserole leftovers are even better on the second day.

    The substitutions I made were plain soymilk for the almond milk, two cans of cut green beans, drained, instead of fresh, and store-bought fried onions to save time. I also had to let the casserole sit for a couple of hours before baking to wait for oven space, and it turned out fine. I waited to top with the fried onions just before baking as suggested.

    Thanks! Will be cooking this again for Christmas!

  75. Katie E says

    This recipe is amazing and super easy to make! The mushroom gravy sauce is delicious. I made my own gluten-free crispy fried onions too! Thanks for the recipe!

  76. Aran says

    Sooooo good!!! I totally forgot to put the Trader Joe’s turkey-less turkey roll in the oven because I was making this. But, it all worded out, because this was the hit!

  77. Tiffany Owens says

    The most delicious thing I ate this Thanksgiving. I loved the sauce so much I made it as the gravy for our Thanksgiving dinner. This recipe is fantastic!! I subbed in the juice left over from the coconut cream I used for a “cool whip”, for the almond milk, it made it super creamy. For the past 5 yrs I have missed this, being vegan, and was too timid to try it. I’m so glad I did. It totally rocks!!

  78. Shelby says

    This would have been perfect if I didn’t overdue the salt. Maybe a measurement for the salt would help the inexperienced cooks like myself.

  79. Janet Thiel says

    I made this with organic coconut cream instead of almond milk and used almond flour instead of regular flour and it came out great. There was just a hint of coconut flavor but it had it in nice depth of flavor and was a hit at Thanksgiving I left off The crispy onions and added a few roasted pecans, it was still was magnificent! Thank you for the yummy recipe! J Thiel